The tangy twist
Pork meatballs with caramelised cabbage
Prep 12 min
Cook 40 min
400g pork mince 70g fresh breadcrumbs (from 2 slices white crustless bread)
2 garlic cloves, peeled and crushed 2
tbsp fresh thyme leaves
15g parsley, roughly chopped
2 tsp lemon zest
(ie, from 2 lemons)
½ tsp ground cinnamon
1 tsp caraway seeds
½ tsp chilli flakes Salt and black pepper
1 tbsp vegetable oil 40g unsalted butter 1 cabbage, cut in half and then into 5mm-thick strips
2 tsp dark brown soft sugar 300ml vegetable stock
250g soured cream, to serve
This works very well just as it is, but serve with mashed potato if you want an even heartier meal.
In a large bowl, combine the mince, breadcrumbs, garlic, a tablespoon of thyme, a third of the parsley, a teaspoon of lemon zest, all the spices, a half-teaspoon of salt and a grind or two of pepper. Form the mix into roughly 20 walnut-sized balls, each weighing about 25g.
Heat the oil in a large saute pan on a high flame, then fry the meatballs (in batches, if need be) for about three minutes, turning them so they go golden brown all over, then transfer to a plate.
Return the pan to a high heat – don’t worry about wiping it clean – and add the butter. Once it sizzles, add the cabbage and fry for 10-12 minutes, stirring occasionally, until caramelised and dark golden brown.
Stir in the sugar, the remaining tablespoon of thyme and a teaspoon of salt, then pour in the stock. Return the meatballs to the pan, turn down the heat to medium-low, cover and leave to simmer for eight minutes. Remove the lid, return the heat to high, and cook for four to five minutes more, until the liquid reduces to about 150ml.
Divide the cabbage and meatballs between four bowls. Mix the remaining 10g parsley with a teaspoon of lemon zest, and sprinkle on top. Serve with a generous dollop of soured cream.